Tuesday, November 23, 2010

carrot ginger soup with roasted potato topping


Carrot ginger soup topped with roasted cubed potato (a great alternative to croutons) and parsley. All ingredients chopped by yours truly (and others) at a fabulous knife skills class at the National Gourmet Institute in New York. After slicing and chopping for hours, we enjoyed this (and other) fruits and vegetables of our labor.

4 comments:

josephine said...

I took a knife skills class last year, and I think it was one of the best decisions I've made.

josh said...

Yes! I was really pleasantly surprised by the knife skills class... learned lots of useful tricks

C&G said...

carrot and ginger: nice combonation! Giorgia

what eat said...

just to say hi, this dishes looks delicious , i am glad to know this site.thanks